Mondays are not the most exciting days unless you truly enjoy what you do for a living. Sometimes it becomes better because of conversations that you have had the previous evening just as the weekend was winding down.
One such conversation while I sipped my #tea was with my 5 year old. I usually try and ask him what he wants in his #snack box and we negotiate or re-negotiate to come to a common ground on what we both are comfortable with 🙂 Now, remember I am not aiming to win the parent of the year award and so these are tough discussions about why store-bought chips cannot be a part of the box. But there are many moments which fill my heart with pride for the child I am raising – I told him that I will give him paneer / cottage cheese as one of the items for a snack on his #tiffin . He responded back saying that he wanted to eat #foxnuts / makhana . And as if to convince me he added ‘those are as healthy as paneer, Mamma’ . Truly speaking those are healthier and I realised that the slow and often challenging process of inculcating #healthyeating in #children is finally paying off !
On that note, let me share yet another one of my little boy’s favourites – a healthy pizza made with a base that you can’t imagine and topped with barbeque chicken.
Baked gluten free Pizza topped with barbecue chicken. The base is made of jowar / sorghum millet , foxtail millet grains and fresh amaranth leaves !
1 cup jowar
1/2 cup coarsely ground foxtail millet
1/2 cup chopped amaranth leaves ( red ones)
1 green chilly and 2 cloves of garlic
2 tbsp oil
Salt as per preference
1 tsp paprika powder for flavour
For Topping – Homemade Pizza Sauce, Grated cheese, corn, capsicum, barbeque chicken pieces / shredded portions.
Mix the flours and the spices. Add the chopped leaves, green chilly and garlic and grind well. Add to the flour-spice mix. Then add the oil and mix till it resembles coarse bread crumbs. Add warm water to bring together the dough. Let it rest for 30 minutes.
Roll it out into rectangles, cut the pizza slices / triangles and bake in a preheated oven at 170 degrees C, for 15-20 minutes until crisp. Remove and cool entirely, before storing in air tight containers.
Use with any toppings of your preference, and bake again for 10-12 minutes with the topping.